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Reef's Lump Comparison

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Fogo Brazilian Eucalyptus low-n-slow test has been posted at the bottom of post #4. Very disappointing :(

 

 

Jealous Devil low-n-slow test underway. Link to the live graph. 

 

https://sharemycook.com/Cook/Detail/4bafb0f9-30af-4c5f-ad4d-b6cd3c78614f

 

 

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Jealous Devil low-n-slow results have been posted at the bottom of post #4. That was really impressive with a total burn time of 31:07

 

Hopefully will get the Komodo Kamado CoffeeChar low-n-slow done this weekend. 

 

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JohnnyAppetizer's completely subjective lump comparison

 

hey ckreef, I noticed in Mrs reefs pork and cheese pics, looks like you shop at publix.

I saw this last week $5 a bag on sale.

The pic on the bag intrigued me.

1217893007_IMG_1789(Medium).thumb.JPG.074786bd8c890ed81bba3230501c3365.JPG

Opened the bag, self I said, "this looks good".

1407961064_IMG_1786(Medium).thumb.JPG.cb73469239b2b230ce0020c93b9e7ab8.JPG

compared to a fresh bag of Royal Oak

420240973_IMG_1785(Medium).thumb.JPG.e1df5ab0bb271fcdc2655fdd7c2a8b80.JPG

But then...

after the layer of good stuff, the rubble

1265869658_IMG_1804(Medium).thumb.JPG.0234d198d160b6463f3e1df4e45c057f.JPG

888422738_IMG_1805(Medium).thumb.JPG.71bf5de2df08c691d3ed319a9e82aaeb.JPG

 

burned ok, and there are a few big pieces mixed in with the rubble as I probed the bag.

Anyhow, tip of the hat to Mrs. Reef, Mac and cheese and small pork loin...473009777_IMG_1807(Medium).thumb.JPG.4288ce07e0c0c394679684d3905484a1.JPG

1877348906_IMG_1808(Medium).thumb.JPG.fe699ec3f59498f16a00a5885c61dabe.JPG

1324947104_IMG_1809(Medium).thumb.JPG.84fd3f9f3c832ad0b6e27aedda1bf126.JPG

 

 

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On 10/24/2019 at 10:32 PM, JohnnyAppetizer said:

JohnnyAppetizer's completely subjective lump comparison

 

hey ckreef, I noticed in Mrs reefs pork and cheese pics, looks like you shop at publix.

I saw this last week $5 a bag on sale.

The pic on the bag intrigued me.

1217893007_IMG_1789(Medium).thumb.JPG.074786bd8c890ed81bba3230501c3365.JPG

Opened the bag, self I said, "this looks good".

1407961064_IMG_1786(Medium).thumb.JPG.cb73469239b2b230ce0020c93b9e7ab8.JPG

compared to a fresh bag of Royal Oak

420240973_IMG_1785(Medium).thumb.JPG.e1df5ab0bb271fcdc2655fdd7c2a8b80.JPG

But then...

after the layer of good stuff, the rubble

1265869658_IMG_1804(Medium).thumb.JPG.0234d198d160b6463f3e1df4e45c057f.JPG

888422738_IMG_1805(Medium).thumb.JPG.71bf5de2df08c691d3ed319a9e82aaeb.JPG

 

burned ok, and there are a few big pieces mixed in with the rubble as I probed the bag.

Anyhow, tip of the hat to Mrs. Reef, Mac and cheese and small pork loin...473009777_IMG_1807(Medium).thumb.JPG.4288ce07e0c0c394679684d3905484a1.JPG

1877348906_IMG_1808(Medium).thumb.JPG.fe699ec3f59498f16a00a5885c61dabe.JPG

1324947104_IMG_1809(Medium).thumb.JPG.84fd3f9f3c832ad0b6e27aedda1bf126.JPG

 

 

ok, I wanted to edit the above post, a follow up. No edit button, so this post is a work around.

I cooked the pork and mac at about 225, about two hours total on the pork. Shut the grill down, and had some lump left over when I looked the next morning. Note I did not start with a huge pile.

The next morning....656585866_IMG_1811(Medium).thumb.JPG.7f1bd95a1816fdcff4e3464b194e36e2.JPG 

 

Tonight I wanted to get up to 400-500, built a similar size pile and started a half a chimney of left over lump and some fresh. That thing was sparking and popping. Quite a fireworks show. I noticed the same thing the first night when I was taking off the food and shutting down, something was sparking and popping below the deflector.

    I could not quite get to 400, it seemed happy to cruise along at 350-400. Maybe I just needed more lump. I suspect I will go back to my regular mix of KJ big block and this stuff or my usual KJBB and Royal Oak.

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On 10/29/2019 at 10:14 PM, JohnnyAppetizer said:

hey ckreef, I noticed in Mrs reefs pork and cheese pics, looks like you shop at publix.

I saw this last week $5 a bag on sale.

The pic on the bag intrigued me.

I bought a bag of that just the other day, it was $6.59 for an 8.8lb bag which was only 10cents more than the 7lb bag of Publix briquettes and was cheaper than similar bags of Kingsford.  I haven't used it in my Akorn, but it worked with about half a chimney of briquettes and half Publix lump to get over 500 degrees in Weber Kettle.  I was just cooking burgers.  Seemed to be fairly decent, chunks weren't huge, but big enough, not too much smoke, probably would have been less if I hadn't used briquettes.  I'll keep my eye on prices, but if I'm at Publix and I just need a bag of lump to get me through a cook it's hard to beat the price for decent lump.

Edited by Tarnation
added more info

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@ckreef I would be very interested in how this compares.   I have been using it lately.  It burns very clean and is pretty dense.  A 30 lbs bag is smaller in size than a 20 lbs bag of lump.  I like it.  Obviously with a product like this there is no unusable pieces/dust or waste.

 

20191107_131601.thumb.jpg.29512b9f13ce29a5eda15da5bea5eddc.jpg

20191107_131612.thumb.jpg.3a6adaf97961f936aad6ffd398f34fbd.jpg

20191107_131643.thumb.jpg.ea7d0694d985e9c16dfb1de9337431bc.jpg

 

I get it at academy sports. 

 

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Huh....I'm JUST getting started today with my new KJ!  I've been watching this thread because, well, you know....optimize!

 

I have formed a bit of a conclusion though, there are some not so good, some very good but very few 'bad' or 'EUREKA'!!

 

So interesting though, thanks for your work Reef!

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13 hours ago, chickenwings said:

Huh....I'm JUST getting started today with my new KJ!  I've been watching this thread because, well, you know....optimize!

 

I have formed a bit of a conclusion though, there are some not so good, some very good but very few 'bad' or 'EUREKA'!!

 

So interesting though, thanks for your work Reef!

I think the ultimate conclusion from this isn't necessarily that some of those are bad.  Even with the worst charcoal on ckreef's comparison you will probably still get good results depending on what you're cooking.  I might think of keeping around different kinds for different cooks.  You don't need a super slow burning low smoke charcoal for burgers and hot dogs.  Just the same as I don't really care if a charcoal takes 30 minutes or more to get to 500+ degrees if I'm using it for 225 low n' slow.  Probably don't want to use the cheap stuff on expensive cuts of meat, but its probably fine for an afternoon barbecue where the most expensive thing on the grill is a Bubba burger.  I also wouldn't want to waste my most expensive charcoal on hot dogs, when the cost of burning it is more than my food.   

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